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Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe

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4.2 from 74 reviews

Mughlai Chicken Changezi is a rich and flavorful Mughlai-style chicken curry featuring tender bone-in chicken marinated in yogurt and spices, roasted to perfection, and simmered in a creamy tomato-cashew gravy. This restaurant-style recipe combines aromatic spices, creamy textures, and a hint of richness from fresh cream and ghee, resulting in an indulgent dish perfect for special occasions or sumptuous dinners.

Ingredients

For Chicken

  • 500 grams (1.1 lb) chicken bone-in, skinless
  • ½ cup fresh yogurt
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon garam masala
  • ⅓ teaspoon turmeric powder
  • ½ teaspoon Kashmiri red chili powder (non-spicy) or regular chili powder
  • Salt as needed
  • 2 tablespoons oil for roasting the chicken

For Onion Cashew Paste

  • 2 medium size onions, chopped
  • 7-8 cashews
  • 1 tablespoon oil for frying

For Gravy

  • 2 tablespoons oil or ghee (clarified butter)
  • 1 tablespoon ginger-garlic paste
  • 2 medium size tomatoes, grated
  • ⅓ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder (non-spicy)
  • ½ cup milk
  • 2 tablespoons fresh cream
  • ½ teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ½ teaspoon chaat masala powder
  • Salt as required
  • ½ cup warm water

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with fresh yogurt, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, and salt. Mix well to coat all the chicken pieces evenly. Allow the chicken to marinate for at least 1 hour, preferably longer for deeper flavor.
  2. Roast the Chicken: Heat 2 tablespoons of oil in a deep pan or skillet over medium-high heat. Add the marinated chicken pieces and roast them on all sides until they develop a nice golden-brown color and the chicken is partially cooked. Remove the chicken and set aside.
  3. Prepare Onion Cashew Paste: In another pan, heat 1 tablespoon oil on medium heat. Add the chopped onions and sauté until they turn golden brown. Meanwhile, soak the cashews in warm water for 10 minutes, then blend them together with the sautéed onions to form a smooth paste.
  4. Make the Gravy: In a heavy-bottomed pan, heat 2 tablespoons oil or ghee. Add 1 tablespoon ginger-garlic paste and sauté until aromatic. Add grated tomatoes and cook until the oil starts to separate. Stir in turmeric powder and Kashmiri red chili powder. Add the prepared onion-cashew paste and cook the mixture on medium heat for 5-7 minutes.
  5. Add Spices and Liquids: Add cumin powder, coriander powder, kasuri methi, chaat masala powder, and salt to the gravy. Pour in ½ cup milk and mix well to combine. Add ½ cup warm water to adjust the gravy consistency to your liking. Bring it to a gentle simmer.
  6. Simmer the Chicken in Gravy: Add the roasted chicken pieces into the gravy. Cover and cook on low heat for 15-20 minutes, allowing the chicken to absorb the flavors and cook through completely.
  7. Finish with Cream and Garam Masala: Stir in fresh cream and sprinkle garam masala over the curry. Mix gently and cook for an additional 2-3 minutes to blend all the flavors together.
  8. Serve: Remove from heat and garnish with fresh coriander if desired. Serve hot with steamed rice, naan, or roti.

Notes

  • Using bone-in chicken adds extra flavor and richness to the curry.
  • Kashmiri red chili powder provides color without excessive heat; adjust chili quantity as per heat preference.
  • Soaking cashews before blending ensures a smooth and creamy paste.
  • Fresh cream adds richness but can be omitted or substituted with coconut milk for a lighter version.
  • Kasuri methi (dried fenugreek leaves) is essential for authentic aroma; use sparingly as it is potent.
  • Marinate the chicken longer for enhanced tenderness and flavor infusion.
  • The dish pairs beautifully with butter naan, paratha, or steamed basmati rice.

Find it online: https://recipethrive.com/mughlai-chicken-changezi-recipe-restaurant-style-recipe/